2 lbs boneless skinless chicken thighs or breasts ▢10.75 oz cream of chicken soup (1 can) ▢1 packet ranch seasoning mix or 1/2 cup homemade ranch dressing seasoning ▢1/2 cup water ▢1 cup carrots ▢4 oz cream cheese cut into small cubes ▢3 tbsp parmesan cheese
Mix soup and ranch seasoning in a 5-7 quart slow cooker.
Add the water gradually while whisking to avoid clumping. Blend in the infant vegetables.
Cover and cook the chicken for 6 to 8 hours on low heat, or 3 to 5 hours on high heat.
Half an hour prior to the minimum cooking time, incorporate the cream cheese cubes and Parmesan cheese.
Cook while covered for an additional 30 minutes. By stirring, combine the ingredients. Maintain service.